Eggs Pizzaiola
Indulging in poached eggs nestled in a zesty tomato sauce, crowned with a sprinkle of freshly grated Parmigiano-Reggiano and Pecorino Romano, will leave you feeling as though you’re savoring the most delectable ravioli imaginable!
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Ingredients
- 1 ½ tsp olive oil
- fresh black pepper
- 1 tbsp chopped fresh parsley
- ¼ cup reduced sodium chicken or vegetable broth
- 2 cups crushed tomatoes
- 4 basil leaves
- 6 large eggs
- 4 tbsp shredded Parmigiano Reggiano
- 2 tbsp grated Pecorino Romano
- ¼ tsp kosher salt
- ¼ tsp crushed red pepper
- 4 cloves garlic
Instructions
- 1
In a spacious nonstick frying pan, pour in 1 teaspoon of oil and warm it over medium heat. Sauté the garlic until it turns a lovely golden hue, which should take about 1 minute.
- 2
Incorporate the salt, black pepper, red pepper flakes, and parsley into the pan, stirring to combine. Then, add the tomatoes and chicken broth, and bring the mixture to a rolling boil.
- 3
Lower the heat, introduce the basil, and let it simmer for 5 minutes.
- 4
Carefully crack the eggs into the skillet, ensuring the yolks remain whole. Sprinkle 2 tablespoons of Parmigiano Reggiano and 1 tablespoon of Pecorino Romano on top.
- 5
Cover the pan and let it simmer on medium-low heat for 10 to 15 minutes, or until the egg whites are fully set and no longer translucent.
- 6
To finish, sprinkle the remaining cheese over the top and drizzle with olive oil. Serve with some crusty bread if desired.